Head Chef

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Head Chef, 9947- 1 rosette hotel near Inverness, Invernesshire

Posted on September 23, 2019 | Start date October 22, 2019

Salary:£45,000 negotiable depending on experience paid monthly plus a share of tips which are shared amongst all the hotel staff
Days:5 days a week with potential to go to 4
Holidays:Statutory (28 days p/a)
Bedrooms:50 bedrooms
Covers:Lunch: Varies depending on season; Dinner: up to 100; Breakfast: up to 100; Functions: Very occasional
Food type:1 AA rosette a la carte and tasting menu - looking to push for a 2nd rosette
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Can provide short term for one month at no charge
Job description:

I am recruiting for a head chef for 50 bedroom hotel situated 16 miles east of Inverness.

The hotel has recently undergone an extensive refurbishment and I am looking for an innovative chef who can help take the business forward to become a destination hotel and restaurant.

This is a good opportunity for a chef to make a name for themselves as they aim to get a second rosette with a very strong emphasis on using local produce.

Ideally you will have a strong hotel background and some rosette experience.

There is a well equipped large kitchen with Josper grill so some previous experience with a Josper would be desired.

As head chef you will be in charge of the day-to-day running of the kitchen including menu planning and development, rotas, stock control, ordering and liaising with suppliers and health and safety and hygiene. Looking for someone who can build and retain a good team of chefs.

There are good company benefits as the hotel is part of a larger group including free use of the leisure facilities and discounts on other hotels within the group.

This position is available from the end of October.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with your updated CV and reference details quoting 9947

Work for partners:

Possibly depending on experience

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, Hendersons, Edinburgh and Lothians

Posted on September 20, 2019 | Start date September 21, 2019

Salary:£30,000 - £35,000 per annum paid weekly in arrears
Days:5 from 7
Holidays:Statutory (28 days p/a)
Food type:Vegeatarian
Full-time chefs:8 chefs plus kitchen porters
Job description:

This key position in our company requires the post holder to ensure the smooth running of Hendersons main kitchen, event / outside catering functions (on occasion) and supervise all aspects of food service within satellite departments. The post holder will be required to work within the main kitchen and to manage the team to ensure the above is achieved. The successful candidate should have excellent organisational skills, experience in training staff, food preparation, menu design, enhancing customer’s experience, motivating all staff in the team to achieve this. Working also to agreed food cost and wage percentage margins, managing rotas, staff hours, wastage, costings and GP.
Departments under control: Main kitchen, Shop food, Holyrood kitchen, Vegan kitchen.
Our company’s values are:
*Vegetarian and Vegan
*Fresh, wholesome food at affordable prices
*Eat better, live better
Food Hygiene certificate Level 2 (REHIS equivalent) – ( training can be given)
Management Training, COSHH training, Health and Safety Training, Personal License
Previous management or supervisory experience in a catering or food retail environment demonstrating the ability to manage and motivate staff, deliver an excellent standard of service and problem solve.
Experience of working for a wholefood/ vegetarian business.
Experience in a previous head chef position.
An interest in health and diet.
An interest in vegetarian food.
An interest in environmental issues and a green outlook.
To motivate a team of people to achieve laid down standards whilst keeping to budget.
To organise, prioritise and plan staff training, recruitment, appraisals etc. alongside the customer needs in the business.
Maintain and improve food standards constantly and stay relevant to fast changing hospitality environment.

How to apply:

Please email CV to hazel@hendersonsofedinburgh.co.uk

Work for partners:


Contact details:hazel@hendersonsofedinburgh.co.uk | www.hendersonsofedinburgh.co.uk
Apply online:Submit your CV now

Head Chef, 9940 - Gastro pub near Stirling, Stirlingshire

Posted on September 20, 2019 | Start date September 21, 2019

Salary:£25,000 - £29,000 per annum depending on experience - paid four weekly plus tips
Hours:45 to 50 per week (for chef to organise)
Days:5 days from 7 mixture of shifts - one weekend in 4 off
Holidays:Statutory (28 days p/a)
Bedrooms:3 bedrooms lunches to 20 covers, dinners to 80 & small functions to 40
Food type:Gastro Pub with a mixture of classics and specials, all made freshly on the premises
Full-time chefs:2 chefs plus 2 kitchen porters
Accommodation:live out - 15 minutes from Stirling, 30 from minutes Perth
Job description:

I am recruiting for a a traditional classic Inn situated 15 minutes from Stirling in Kippen.

You will be working closely with the owner/landlords and be responsible for the smooth running of the Kitchen and team. Although we do serve some classic pub dishes we pride ourselves on a varied weekly specials menu including fresh fish dishes and unusual cuts.

We have our own Ales and a wide selection of premium drinks, as well as a well chosen but short wine list.

This position would suit a sous chef looking to move up and take on their first head chef position.

Country pub of the year finalist 2019 and number 5 in top 15 gastro pubs in Scotland.

Good opportunity for a chef to make a name for themselves.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your latest CV quoting 9940

Work for partners:


Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, Black Bull, Borders

Posted on September 16, 2019 | Start date September 17, 2019

Salary:From £32,000 - £35,000 per year, negotiable paid monthly plus tips.
Hours:45-50 hours per week
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20 - 50; Dinner: 50 - 80; Breakfast: not required to work; Functions: up to 42
Food type:Quality fresh prepared - relaxed bistro / gastro pub dining
Full-time chefs:3 chefs plus kitchen porters
Accommodation:1 bedroom house available - part of package - pay own bills - temporary for up to 3 months
Job description:

The Black Bull Hotel in Lauder are looking for an enthusiastic, self motivated head chef or sous chef with the right qualities and experience to run the kitchen. (The candidate would be working under the current head chef, who is taking a managerial role in the business)

The candidate must have previously worked at a high level, in a fast paced environment, must be organised and have a good hygiene ethos.
Situated less than 30 miles from Edinburgh.

You will have full autonomy of the kitchen and you will have excellent management skills as well as a high standard of cooking.

Duties will include helping with - ordering, stock control, menu planning and health & hygiene.

There is already an excellent reputation for food and service you will be required to maintain this.

How to apply:

Please apply to Darren Miranda with an up to date Cv and reference details.

Work for partners:

Possibly depending on experience.

Contact details:info@blackbull-lauder.com | www.blackbull-lauder.com
Apply online:Submit your CV now
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